Eating from a plate is becoming a “cliche” in the foodie world, or maybe I only see it in my own eyes. Who cares, I rock my own world. #TrumpetBlown!! Anyway, getting serious about this design of eating food in a jar, especially fruits, vegetables and juices. You must be wondering “Whats the whole shenanigans of this “Jar thing?”, Keep calm my friend, am getting there. Edu-macation is about to get cracking!!
Salads in a jar are extremely convenient. They can be made ahead of time, stored in the fridge and eaten at any other time of the day and any where.
Here is the classic yet basic knowledge of how to go about:
- “Vegetable salads in a mason Jar“.
Layer 1 (Bottom Layer)
Start with the dressing at the bottom of the jar, about 1/4 cup of dressing. This prevents salad sogginess and also allows the salad to be dressed fully when ready to be eaten.
On top of the dressing I personally like to put my leafy greens such as lettuce, kale, spinach etc. They soak some of the dressing up but not all of it, it leaves just enough to dress the rest of the salad when ready to be eaten.
On top of your leafy greens layer your hard vegetables. Hard vegetables are vegetables such as capsicum and cucumber. They will sit perfectly on top of your greens and will not fall through to the dressing.
On top of your hard vegetables place your beans and/or grains. I use things such as quinoa and black beans (they are my favorite). Putting them on top of your hard vegetables makes sure they have a sturdy layer to sit on.
Layer 5 (Top Layer)
The final layer of your salad is your soft vegetables. Soft vegetables such as roasted potato, corn and peas. These vegetables if at the bottom of the jar tend to soak up too much of the dressing and have the tendency to become soggy.
Fruit salad in a mason Jar.
The anatomy of layering fruits is only similar to that of the vegetable in terms of the base layer -having a liquid. The bottom layer is preferred by most to use “Lemon Juice since this will help slow the oxidation process of freshly chopped fruit. Right after the lemon juice has been added, you are allowed to go wild with adding your favorite chopped up fruits.
The most asked question/s concerning mason jars, are:
- Whats the best mason jars to use in both cases?
I use wide mouth quart size mason jars for my mason jar salads. These make for a lot of salad so if you wanted to use a smaller size you certainly could.
2. Why do you use mason jars and not plastic containers?
The mason jar keeps the salad fresh for much longer than the plastic container. You get a better tighter seal with a mason jar than with a plastic container so that helps to keep food fresh longer. Mason jars have the perfect shape that let you put the salad dressing on the bottom and layer the rest of the ingredients on top so you never have to worry about forgetting the dressing.
3. How do you eat the mason jar salads? Do you eat them straight from the jar?
No. All you need to do, is while the mason jar is shut tight, shake the salad first, then have a bowl to pour into and eat from. At first its a little awkward and finding yourself eating from the jars. Been there done that, so not to worry, just have a bowl on the side – that’s if you decide to carry it to work or a picnic.
4. Do you have to use a mason jar? Or can you use any glass jar?
Not really. Though if you don’t have a mason jar, you can use any other glass jar with a tight lid.
Feel free to ask any burning questions you may have up your sleeves.
Love and Love